Tomato Tarte Tatin: The Quick and Scenic Savory Version!
Imagine the refinement of the classic French Tarte Tatin, but in a savory, colorful, and irresistibly Mediterranean version! The Tomato Tarte Tatin is the perfect answer for those seeking a tasty appetizer, an elegant finger food, or a delicious snack for aperitif, all with surprising simplicity.
This recipe reinterprets the famous upside-down apple pie, transforming it into delightful single servings that will conquer everyone at first sight and taste.
The beauty of these mini tatins lies in their incredible ease of preparation. Forget complex doughs: just one roll of ready-made puff pastry is enough to create the crunchy base. The secret of this dish is in the caramelization that forms during cooking: directly on the parchment paper, small circles of extra virgin olive oil, balsamic vinegar glaze, and a touch of honey are created.
On this aromatic base, slices of cherry tomatoes (mixed, yellow and red for an even more attractive visual effect) are arranged with the cut side down, then all is covered with a puff pastry disc.
After just 15-18 minutes in the oven at 350°F, these small works of art are ready to be flipped, revealing their juicy and caramelized filling. The crunchiness of the pastry contrasts divinely with the sweet and sour softness of the tomatoes. For a final touch of indulgence, enrich them with buffalo stracciatella, burrata, or simply a few fresh basil leaves.
A true ode to summer, a stress-free recipe that demonstrates how a few ingredients and a brilliant idea can create a masterpiece of taste!
A really easy and stress-free recipe, especially if using ready-made puff pastry, great with cherry tomatoes but also delicious with other types of vegetables such as carrots, zucchini, or onions.
If you love savory pies, also try
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 174.13 (Kcal)
- Carbohydrates 15.48 (g) of which sugars 5.94 (g)
- Proteins 2.24 (g)
- Fat 11.63 (g) of which saturated 1.64 (g)of which unsaturated 7.15 (g)
- Fibers 0.81 (g)
- Sodium 417.97 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for TOMATO TARTE TATIN
- 1 roll puff pastry
- 8.8 oz cherry tomatoes (mixed red and yellow)
- extra virgin olive oil
- balsamic vinegar (glaze)
- honey
- to taste salt
- A few leaves basil
Tools
- Pan
- Parchment paper
- Pastry cutter
Tomato Tarte Tatin Recipe Procedure
Cover a baking pan with parchment paper. Directly on the parchment, at a certain distance from each other, create small concentric circles with a drizzle of extra virgin olive oil, a splash of balsamic vinegar glaze, and a few drops of honey. Season each circle with a pinch of fine salt. This base will create the delicious caramelization.
Wash the cherry tomatoes and slice them about a quarter of an inch thick. Arrange the tomato slices on the circles of seasoning created on the parchment paper, taking care to position them cut side down (in contact with the oil, vinegar, and honey). Cut out discs from the puff pastry (you can use a pastry cutter or a glass) slightly larger in diameter than the tomato circles. Cover each circle of tomatoes with a puff pastry disc and gently fold the edges of the pastry inward with your fingers to contain the tomatoes and create a sealed border.
Prick the surface of each puff pastry disc with a fork. Bake the mini tarte tatins in a preheated static oven at 375°F for about 15-18 minutes. Cooking times may vary slightly depending on the oven, so check: the pastry should be golden and puffed, and the tomatoes underneath should appear caramelized.
Invert and Serve
Once cooked, remove the mini upside-down tomato pies from the oven. Without waiting for them to cool (the caramelization might stick), gently lift each tarte tatin from the parchment with a spatula and invert it onto a serving plate. Enrich them as desired with a spoonful of buffalo stracciatella or burrata in the center, or simply with a few fresh basil leaves for a touch of fragrance and color. Serve immediately and enjoy these delicious single servings!
NOTE Ingredients and Substitutions
Puff Pastry: Ready-made puff pastry (round or rectangular) is the key to the speed of this recipe. Choose a good quality one for a flaky and light result. It’s not advisable to replace it with shortcrust or savory crust pastry, as the lightness and crunchiness achieved with puff pastry are unique.
Mixed Cherry Tomatoes: Using mixed cherry tomatoes (red and yellow) is not just for aesthetics, but also for taste. Yellows tend to be sweeter and more delicate, while reds offer a more acidic and intense note. You can use only red or only yellow, depending on availability.
Balsamic Vinegar (Glaze): It’s essential for the sweet and sour caramelization. You can use a ready-made balsamic vinegar glaze or prepare it by reducing balsamic vinegar over low heat until it reaches a thick and syrupy consistency. Do not substitute with regular vinegar.
Honey: Honey also contributes to the caramelization and adds a sweet note that balances the acidity of the vinegar and tomatoes. You can use acacia or wildflower honey. Alternatively, for a vegan version, you can use agave syrup or maple syrup.
Garnishes: Stracciatella and burrata are perfect for their creaminess, which contrasts with the sweet and sour taste of the tomatoes. If you don’t have them, a fresh creamy cheese (such as ricotta or robiola) or simply fresh basil and a drizzle of oil will still be delicious.
STORAGE
The Tomato Tarte Tatin is a dish that is best consumed immediately after cooking, when still warm and the puff pastry is crisp and the tomatoes are caramelized. If there are leftovers, you can store them at room temperature for a few hours, or in the refrigerator (without the stracciatella/burrata) for up to 1 day. Slightly warm them in the oven before serving to restore the crispness of the pastry and the tenderness of the tomatoes. It’s not advisable to freeze them.
Recipe Alternatives and Variations
This recipe is incredibly versatile and lends itself to many interpretations:
Single Large Tarte Tatin: Instead of creating mini servings, you can roll out the entire puff pastry as a single base for a larger upside-down pie. In this case, slightly increase the amount of cherry tomatoes (about 14-18 oz) and cooking times (25-30 minutes at 375°F), adjusting them to the thickness of the pie.
Vegetable Variations: Caramelized Onions: Replace the cherry tomatoes with red onions sliced thinly, caramelized in the pan before being placed on the seasoning base.
Zucchini or Carrots: Thin slices of zucchini or carrots can be used instead of the tomatoes, perhaps slightly blanched or sautéed first.
Peppers: Strips of red or yellow peppers, roasted or grilled, work well for a bolder flavor.
With Olives or Capers: Add some Taggiasca olives or desalted capers directly on the tomatoes before covering with the pastry for an extra Mediterranean touch.
Spicy Touch: A pinch of chili powder or a few slices of fresh chili on the tomatoes before cooking can add a lively flavor.
Vegan Recipe: Use vegan puff pastry (often it already is, but check the label) and omit the optional stracciatella/burrata garnish.
Origins and History of Tarte Tatin and the Savory Version
The Tarte Tatin has a fascinating and curious history, born, according to legend, by a mistake of the Tatin sisters, Stéphanie and Caroline, who ran a hotel-restaurant in Lamotte-Beuvron, France, at the end of the 19th century. It is said that Stéphanie, in a hurry, baked an apple pie forgetting to put the pastry on the bottom of the pan. To fix it, she decided to cover the already caramelized apples with a pastry disc and bake again, then served the dessert upside down. The result was so appreciated that it became a classic of French cuisine, symbolizing simplicity becoming excellence.
From a dessert, Tarte Tatin soon inspired savory versions, exploiting the same upside-down cooking principle. Vegetables, especially those suitable for caramelization like cherry tomatoes, onions, or carrots, became the stars of these savory variations. The Tomato Tarte Tatin is a perfect example of how a French classic can be reinterpreted with Mediterranean ingredients, creating a modern and appealing appetizer or finger food that combines the refinement of technique with the freshness of summer flavors.
FAQ
What type of pan should be used for Tarte Tatin?
A non-stick steel pan will do just fine, even the one you regularly use for pizza, the important thing is to line it with parchment paper.
What does Tarte Tatin mean?
Tarte Tatin is a typical French upside-down apple pie. In the traditional recipe, the apples are caramelized in butter and sugar before baking. The cake is named after sisters Caroline and Stephanie Tatin who first prepared it.
Can I use cherry tomatoes of only one color (only red or only yellow)?
Absolutely yes! The use of mixed red and yellow cherry tomatoes is mainly for aesthetics and slight flavor balancing (yellows are often sweeter). If you only have one type of cherry tomato, the recipe will work perfectly fine.
Is balsamic vinegar glaze and honey essential for caramelization?
Balsamic vinegar glaze and honey are key ingredients for achieving that delicious sweet and sour caramelization that makes this tarte tatin so special. The extra virgin olive oil helps prevent the tomatoes from sticking. If you don’t like sweet and sour flavors, you can omit the balsamic vinegar and honey, using only oil and salt, but the caramelization will be less intense and the flavor simpler
Can I prepare the mini tatins in advance?
Tomato Tarte Tatins are delicious when served warm or lukewarm, just out of the oven. The puff pastry will be crisp, and the tomatoes juicy and caramelized. If you prepare them in advance, the pastry might lose its crispness. You can prepare the tomato and seasoning base on the parchment and keep the puff pastry discs separate, then assemble and bake just before serving for optimal results.
